I was a butcher commerically for almost six years and I've been doing it personally for longer.
The best thing I've found to do, is to plan for everything and get everything set up before hand.
Get the water ready to go, however you plan on doing it, have a box with two trash bag liners for feathers, heads, unwanted innards. Keep a knife sharpenner handy.
Theres no horror more gruesome than having your 'dead' bird, wake up on the butchering table as you try to remove its head with a dull knife. Sharpen between every step.
Use Coolers full of cold water to store the birds after you gut, pluck and behead.
In short, the best advice I can give is to be ready for everything. That way your not scrambling at the last moment, or after the last moment, to get something ready and run the risk of your bird spoiling.
The best thing I've found to do, is to plan for everything and get everything set up before hand.
Get the water ready to go, however you plan on doing it, have a box with two trash bag liners for feathers, heads, unwanted innards. Keep a knife sharpenner handy.
Theres no horror more gruesome than having your 'dead' bird, wake up on the butchering table as you try to remove its head with a dull knife. Sharpen between every step.
Use Coolers full of cold water to store the birds after you gut, pluck and behead.
In short, the best advice I can give is to be ready for everything. That way your not scrambling at the last moment, or after the last moment, to get something ready and run the risk of your bird spoiling.